Papa Rellena • Papa Rellena: Basically a variation of your stuffed potato. It is mashed potato rolled into balls or ovals and then stuffed with ground meat and spices. They are then deep fried is the outside is a crispy brown.

Aji de Gallina• Shredded chicken is cooked with a sauce of milk, onions, chilies, garlic, walnuts

and cheese. It is served over rice and is a favorite of many Peruvians and tourists alike.

Papa a la Huancaina • Sliced Boiled Potatoes covered in a cheesy, slightly spicy yellow sauce (which contains Turmeric) served on top of lettuce. This dish is usually garnished with a quarter of a hard-boiled egg and sometimes with olives too.

Ceviche • There are many different variations of the dish which can be found in almost every restaurant in Peru. It is generally made with bite size chunks of raw white fish, normally sea bass. The fish is marinated in lemon / lime juice, onions and chilies. Traditionally it is served with boiled sweet potatoes or corn.

Tostones • Also known as Patacones in Venezuela and are Plantains fried twice! Eaten as a snack or a side with many meals, it is a very common throughout the country. The plantains are fried lightly for a minute on each side, then taken out of the pan to dry once they come out of the hot oil the second time and enjoy like chips.

Tequeño • The classic Venezuelan party food, this bite size treats are served all throughout the country from a few friends gathered in a home to elaborate wedding cocktail hours. It is a ball of dough filled with gooey white cheese that is then fried. Apparently every true Venezuelan party has to serve those.

Pan de Jamón • A typical dish that is served for Christmas. It is a long bread filled with cooked ham and raisins.

Pabellón Criollo • A a simple dish of shredded beef and black beans served on a bed of white rice. It almost always is accompanied by a fried egg (Pabellón a Caballo) or with fried plantain slices (Pabellón con Barandas) The meat is sometimes replaced by fish during lent. It is the Venezuelan national dish.

Mandoca • A donut of deep fried cornmeal. It is made with papelón or sugar can pulp, and is served with bananas or plantains usually at breakfast.